Vegan Oats & Almond Meal Coconut Raisin Cookies

If you include grains like Oats, you should definitely try this cookie out. With Oats, Almond Meal, Coconut, Raisin, Maple Syrup these cookies are absolutely delicious. I used to make these cookies frequently before oats, wheat & barley were eliminated from our house hold. I still continue to make these for people who eat this high fiber grain and baking couple of batches to be put in gift boxes to be distributed for the New Year. If you are looking for vegan cookie recipe, this one is a must try. Happen to try this, let me know how you liked it. Will be very happy to know the feedback.



Cooking Time - 15 minutes

Preparation Time - 10 minutes

Yields - Around 20-24 Cookies depending on the size





Ingredients



Oats Flour  - 1 1/4 Cup(Grind 1 1/4 Cup of Oats into a fine flour in a food processor)

Quick Cooking Oats – 1 Cup

Almonds - 1 cup

Maple Syrup - 1/2 cup

Coconut Oil – 1/3 Cup

Thawed grated coconut – 1/2 Cup

Raisins – 1/3 Cup

Salt - 1/2 tsp

Baking Soda – 1/2 Tsp

Cinnamon powder - 1/2 tsp





Method





1) Place the almonds in a food processor and grind into a a coarse meal

2) Combine the Oats flour , Almond and the rest of the Oats, Salt, baking soda and Cinnamon powder.

3) Add Oil, Maple syrup, grated coconut , raisins and  mix thoroughly to form a dough.

4) If the dough is very sticky chill in the refrigerator for 5 minutes, if the dough is dry add little bit of more oil. Because I used coconut from the freezer, it had a little bit of moisture content which will help to bind the flour. So depending what type of coconut you are using adjust the dough.

5) Preheat Oven to 350 Degrees Fahrenheit and line a cookie tray with parchment paper.

6) Roll the dough into small balls and flatten them in your hand and place them in the cookie tray one after another leaving enough space between the cookies as they will expand.

7) Bake for 10-15 minutes until well baked, they get baked quickly so keep a watch on them otherwise you will get brown or burnt cookies.

8) Cool them and transfer to a airtight container.

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Whole Wheat & Oats Digestive Cookies/Biscuits

 Do you like the taste of digestive biscuits? Then you should try this. These taste so good and a much healthier choice than store bought one made with partially hydrogenated oil or high fructose corn syrup. But if you are on a grain free diet or gluten free diet these cookies are not for you.



I made this cookie recipe an year and half before ( a long time) before gluten was eliminated from our diet. Now a days I use only Almond flour for any kind of cookies. Even though I don't make them now, you will still continue to see quite a few of my recipes made with flours containing gluten like wheat. The simple reason is I have couple of them lying in drafts and this will be useful for people who still use whole wheat and oats in their diet.



Preparation Time - 15 Minutes

Cooking Time - 15 Minutes

Makes - Around 24 Cookies





Ingredients



Whole Wheat Flour - 1 Cup

Oats - 1 1/2 Cups

Baking Powder - 1 Tsp

Butter - 1 Stick (1/2 Cup at room temperature)

Salt - 1/4 Tsp

Raw Sugar - 1/4 Cup(Increase this to your taste, but normally digestive biscuits are a tad less sweeter)

Milk - 2 Tbsp (if needed)



Method



1) Grind the oats in your food processor to a powder form.



2) Combine the whole wheat flour, oats flour, baking powder, salt and raw sugar. Mix them evenly.



3) To this add the butter stick and form a dough. If the dough is too thick then add 1 to 2 Tbsp of Milk. Roll this dough into a cylindrical shape and wrap them with parchment paper and keep them in the refrigerator for 15 minutes. Do not keep this for more than 15 Minutes else it will be rock hard.



4) Preheat the oven to 350 Degrees Fahrenheit and line two cookie trays with a parchment paper.

Take out the dough and cut them into even circles and place them in the cookie tray and bake for 15 Minutes.

I poked few holes using a fork.



5) Cool them in a wire rack and enjoy with some hot tea or store in an Airtight container.

Recipe Source - Swirl & Scramble.

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Vegan Banana Oat, Nuts & Cranberry Bar

Do you love to snack on granola bars and do you buy then often at the stores? Then this recipe is for you. Very easy to make and tastes so delicious without any additives of any kind. A very forgiving recipe and you can come up with any number of combinations. Combine all the ingredients, bake them, wrap them and take them.  I have this recipe for a long time with me and don't even remember where I came across it. But I have baked these bars lot of times and this sure is a no fail recipe.



Preparation Time - 10 Minutes

Cooking Time - 30-40 Minutes

Serves - 18 Bars (Makes 12 to 18 Depending on the bar size)



Ingredients



Old Fashioned Oats - 1 1/2 Cups

Bananas - 2 (Ripe & Medium sized)

Powdered Chia - 2 Tbsp

Maple Syrup - 1/2 Cup

Almond Milk - 1/4 Cup

Oil - 1/4 Cup

Chopped Nuts & Cranberries - 3/4 Cup ( Cashews, Pistachio & dried Cranberry)

Grated Coconut - 1/2 Cup

Baking Powder - 1/2 Tsp

Salt - 1/4 Tsp

Cinnamon Powder - 1/2 Tsp or Vanilla Extract - 1 Tsp



Method



1) Combine Oats, Oat Flour, Baking Powder, Salt & Cinnamon powder, chia powder, grated coconut, nuts and cranberries in a widemouthed bowl.



2) Preheat an oven to 350 Degrees Fahrenheit and like a 8 inch baking tray with parchment paper.



3) Mash the banana with a potato masher and to this add Oil, Maple Syrup and almond milk and combine well.



4) Create a well in the center of the dry ingredients and add the wet ingredients to it. Combine thoroughly and transfer the content to the baking tray, take a handful of sliced almonds and spread evenly on the top and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.



5) Cool in a wire rack and then slice & enjoy.

These bars were baked quite often in my kitchen a year back. We have kind of moved out of grains like Wheat, Oats and Barley with Gluten. So even though they are quite delicious, I no longer bake them. Instead of these I go for Nut based bars. But you will still continue to see lot of recipes with Wheat and Oats because I have quite a few of them sitting in my drafts for more than a year. 

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Eggless OatMeal & Whole Wheat Cranberry Cookies

If you are do include Wheat and Oats in your diet, you should definitely try this one. Absolutely tasty and you can't taste the whole wheat flour at all in this cookie. I came across this recipe in the Quaker Oats Container and made few modifications, like replacing the eggs with ener-g egg replacer and substituting Whole wheat flour instead of all purpose flour and also omitting the white chocolate chip cookies. With sweet and tart taste of cranberries and with the texture of Oats and the raw sugar, they taste just perfect. Do try this out and let me know how it turned out.



Gluten is a special type of protein that is commonly found in wheat, barley, rye, kamut, spelt and triticale. So if you are sensitive to gluten this recipe is not for you.





Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Serves





Ingredients



Butter - 2/3 Cup

Raw Sugar - 2/3 Cup

Ener-g Egg Replacer - (3 Tsp + 2 Tbsp Warm Water)

Old Fashioned Quaker Oats - 1 1/2 Cups

Whole Wheat Flour - 1 1/2 Cups

Baking Soda - 1 Tsp

Salt - 1/2 Tsp

Dried Cranberries (Sweetened with fruit juice) - 1/2 Cup



Method



1) Beat the Ener-g Egg replacer with the warm water till frothy.



2) Cream the butter and sugar and then add the ener-g and water mixture.



3) Combine the whole wheat flour, oats, baking soda, salt and dried cranberries.



4) Preheat oven to 350 degrees Fahrenheit and line a cookie tray with parchment paper.



5) Now add the dry ingredients to the wet mixture and combine with your hands to form a dough.



6)  Place small amount of dough(a small ball sized) in the parchment paper and  flatten them using your hand.



7) Leave enough space as the cookies will expand while baking and bake for 10-15 minutes till they are completely baked.



8) Cool in a wire rack and transfer to a airtight container. Keeps well at temperature for at least a week.



Notes - I left out the chocolate chips, so if you have sweet tooth, add more sugar instead of the sweetness of the chocolate chips. When you are adding more sugar, you might need to add little more of water to hold the dough, so add in small amounts and see. You can also add little bit of milk instead of water but the cookies will become very soft. If  you don't have ener-g egg replacer, replace it with corn starch and corn starch will give a very crunchy cookies.

Event Participation



1) This dish goes to Cooking with Wheat event hosted by Suma and started by Priya.

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Eggless Banana Black Bean Brownie

Banana Black Bean Brownie - Does it sound weird? But the taste doesn't. If you like moist, dense and fudge brownies and love the flavor of banana, then you should definitely try this out. The main star ingredient is Black Beans in this nutritious brownie. But you can barely taste it, but the flavor of banana is predominant. So if you love bananas, then instead of making banana bread next time with those ripe ones try this nutritious, protein rich brownie. The additions of walnuts give a nice crunch and the small amount of oats give this little bit texture. I used Xylitol for sweetening. Do you know Xylitol doesn't cause cavities like sugar. They taste best after atleast a day of refrigeration. If you try this out, let me know how you liked it.

Preparation Time - 10 Minutes

Cooking Time - 30 Minutes

Serves - Makes around 12 Brownies

Ingredients

Black Beans - 2 Cups(Soaked, Cooked, Rinsed and Drained)

Organic Ripe Bananas - 3(Medium sized)

Xylitol - 1/4 Cup

Unsweetened Cocoa powder - 1/4 Cup

Cinnamon - 1/2 Tsp

Vanilla extract - 1 Tsp

Instant Oats - 1/4 Cup

Oats Flour - 1/4 Cup

Walnuts chopped - 1/3 Cup



For Topping



100% Dark Chocolate(Unsweetened) - Few pieces

Milk - 2 Tbsp

Xylitol - 2 Tbsp or per taste.

Vanilla extract - few drops

Method



1) Preheat oven to 350F.



2) Combine all the ingredients except Oats, Oats Flour and Walnuts in a food processor blend until smooth. The beans should not be visible and the addition of bananas will give enough liquid to make a nice smooth batter.



3) Now add the Oats, Oats Flour and Walnuts and combine thoroughly.



4) Grease or line Parchment paper to 8x8" pan and pour the batter in the pan and bake for around 30 minutes till a tooth pick inserted in the center comes out clean.



5) Cool in a wire rack and slice after completely cooled.



6) Add chocolate, milk, vanilla extract and xylitol in a bowl and slightly warm it so that the chocolate melts and  once the chocolate is in spreadable consistency using a spoon spread it on top of the baked and cooled brownies.



7) Refrigerate the brownies at least for one day and enjoy. The flavor, taste of black beans becomes very much unnoticeable after a day.



Check here for the Original Recipe.



Notes - The consistency of the batter depends on the size of the bananas and ripeness. If the bananas are big, make it two instead of three. The batter should be thick and in case you find the batter is two runny add another 1/4 cup of Oats or Oat Flour.



Events



1) Sending this to Delicious Dessert Event.



2) Sending this to Best Western Desserts - Valentine's Special hosted by Priya Mahadevan.



3) Sending this to Cooking with Fruits Hosted by Smita of Taste Buds.



4) Sending this to MLLA-32 Hosted by Sandhya and an event started by Susan.

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Eggless Whole Grain Oat & Wheat Carrot & Walnut Cake

Cakes synonym of carb and sugar. I wouldn't say this cake is  guilt free nor I am promoting this as a health food, however i used whole grain, raw sugar, carrots and walnuts. This is a much better choice than sugary processed store bought cakes. Also used Xylitol for icing instead of icing sugar. I made this cake almost a year back, now i am more into baking with Almond Flour instead of grain flour will post them soon but I still have couple of Cakes and Cookies made using Grain. So after finishing the back log of recipes using whole grains will post the Almond Flour recipes.



Preparation Time - 5-10 mins

Cooking Time - 15-20 mins

Serves - Around 12 cakes





Ingredients



Oat Flour - 1 Cup

Whole wheat flour - 1 cup

Raw sugar - 1/2 cup (Increase this if you want a sweeter version)

Baking powder - 2 teaspoons

Baking Soda - 1/2 teaspoon

Ener-G Egg Replacer - 1 1/2 teaspoons

Salt - 1/4 teaspoon

Cinnamon powder - 1/2 teaspoon

Warm water - 3/4 Cup

Oil or Clarified Butter(Ghee) - 1/4 Cup

Apple cider vinegar - 1 tablespoon

Grated Carrot - 3/4 cup

Chopped Walnuts - 1/2 cup

Pureed Banana - 1/2 cup



Icing



100% Unsweetened Chocolate -  Around 6 pieces

Xylitol - 2 Tbsp or more if need a sweeter taste

Cream - 4 Tbsp

Butter - 1 Tsp

Vanilla extract - 1/2 Tsp



Method



1) Combine the Ener-G Egg Replacer with warm water and beat till fluffy,  now add the sugar, banana puree and oil and keep it aside.



2) Now add the grated carrots and chopped walnuts to the above mixture.



3) Combine Oats Flour, whole wheat flour, salt, cinnamon powder, baking powder, baking soda, sugar.



3) Add the flour mixture to the carrot mixture and stir thoroughly. Add Vinegar and combine it evenly.



5) Line a muffin mould with pape cups and fill till 3/4 .



6) Bake in a preheated oven set to 350 F for 15-20 mins until a knife inserted comes out clean.



7) Once baked, let it cool for couple of minutes.



8) Now brake the chocolate into few pieces add cream, butter and Xylitol to the mixture and heat till the chocolate melts, once the chocolate is in spreadable consistency using a spoon spread it on top of the baked and cooled cakes.



9) Sprinkle with powdered almonds and let the chocolate Gnache cool before you serve.

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Home Made Healthy Multigrain Graham Crackers

Know what you Eat – Graham Crackers comes under the list of healthy snacks but if

you read the ingredients most of them are made with partially hydrogenated oils and

very few are made with whole grains. Typically to make graham crackers one has to use

graham flour which is made by grinding finely the endosperm of winter wheat. The bran

and germ layers are returned and mixed in, resulting in a coarse, brown flour with a

nutty and slightly sweet flavor. Today, some commercial granaries remove much of the

wheat germ to prolong the shelf life of the flour. So most of the brands available in the

store all you get is stripped out and processed graham cracker.



Graham cracker was in my must bake list for a long time and instead of just going for

whole wheat flour, i used whole wheat, brown rice, oats, sorghum and coconut flour.

Yeah my pantry has you name it will have it kind of different flours stocked, so went for

this multigrain and was planning to bake a vegan version but the coconut flour absorbed

all the moisture, so had to add some milk to roll the dough and cut out the crackers.

Yes it did taste good.







Ingredients

Whole Wheat Flour – 1 1/2 cups

Oats Flour – 1/2 Cup

Brown Rice flour – 1/4 cup

Coconut flour – 1/4 cup

Barley flour – 1/4 cup

Sorghum flour – 1/4 cup

Baking powder – 1/2 tsp

Canola or Sunflower oil – 1/2 cup

Maple syrup – 1/2 cup(Make it 3/4th cup if you want it sweeter)

Salt – 1/4 tsp

Ener-g Egg replacer – 1 1/2 tsp

Warm Water – 1 Tbsp

Milk – 1/4 cup

Cinnamon powder – 1 tsp



Method



1) Mix all the dry ingredients – Whole wheat flour, oats flour, brown rice flour, coconut flour

sorghum flour, barley flour, baking powder, salt and cinnamon powder.

2) Add water to the egg replacer and beat till fluffy.

3) Now add the oil, maple syrup to the ener-g mixture and combine thoroughly,

now add all the flours to this mixture and combine to get a well moistened dough.

4) Preheat baking oven to 350 Degrees fahrenheit.

5) Because you are using coconut flour it will start absorbing the moisture, so keep 1/4th of cup

of milk handy. Take half the dough and add little bit of milk and roll out into a  1/8” thick

on a greased and floured baking sheet. Cut into desired shapes with a knife or a cookie

cutter. I just used knife and cut out square and rectangles.

6) Bake in a cookie tray lined with parchment paper for 8-10 minutes till they are golden.

7) Now flip them back and bake for another 3-4 minutes to make it really crisp.

8) Once completely cooled, store in a air tight container

9) I had these crackers for 4 days in room temperature and  made a no bake chocolate cake

with the remaining graham crackers, so not able to tell you the shelf life of these crackers.

10) Do the same to the remaining dough, because of the coconut flour you had to keep

adding little milk as when rolling out the dough. Repeat procedure from 5-7.



Notes – I came across this recipe from a magazine in the local library,which had used 3 cups of

Whole wheat graham flour, because i had so much of all these other flours i combined all of them. This

is the first time i am making crackers with coconut flour, when using coconut flour

it just absorbs all the moisture and make it dry so i had to keep on adding milk to

roll out cut into desired shapes. Next time when i am making i am planning to add

finely ground almond meal. The original recipe uses honey, whereas i substituted it

with maple syrup.







Event Participation –

This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram

of Eggless Cooking.

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No bake Healthy Granola Bars

Know what you Eat - Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Now, the latest research suggests they may have another cardio-protective mechanism. Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol thus reducing the risk of cardiovascular disease. Almonds the health nuts - 90 percent of the fats in almonds are unsaturated, and the nuts are high in protein, fiber, calcium, magnesium, potassium, vitamin E, and other antioxidants. Almonds help prevent osteoporosis and they regulate blood pressure. Chia(The Magic Seeds) - The chia seeds may have great benefits for diabetics so they are considered as magic seeds. Eating the seeds helps dieters by making them feel fuller faster so they will be less hungry.

I just love granola bars, but the store bought ones are too sugary and lot of additives like partially hydrogenated oils, high fructose corn syrup etc. I have made several attempts to bake one very unsuccessfully. The sides will be burned and the inside will be fine and i will end up eating the burned sides, because there will be no takers and i won't feel like throwing so much hand baked in the trash. This recipe does work and make sure the peanut butter is creamy and not solid and lumpy.

Preparation Time - 10 mins

Cooking Time - 5 mins

Serves - Around 20 bars





Ingredients



Oats (Old fashioned or Rolled Oats with extra thickness) - 1 cup

Oats Quick Cooking(Not instant) - 1 cup

Peanut Butter - 1 1/2 cups(Unsalted & new with a creamy texture)

Whole Almonds(not silvered) - 1 cup

Grated Coconut - 3/4 cup

Chia seeds - 1/2 cup

Honey - 1/2 cup

Dates - 1/4 cup(Chop them finely)

Raisins - 1/4 cup

Oil(Sunflower or Canola) - 1/4 cup

Salt - 1/2 tsp

Cinnamon powder - 1/2 tsp



Method



1) Dry roast Oats both old fashioned and quick cooking separately (do not mix them) in stove top till the raw smell is gone.

2) Dry roast grated coconut, chia seeds and almonds till it slightly browns(make sure they don't become black and slightly brown) or in a preheated oven bake combine the old fashioned oats, chia seeds, coconut, almond for, 350 degrees 7-10 minutes stirring in between till they are roasted and the quick cooking oats 3 minutes till the raw smell is gone.

3) Grind the quick cooking oats to a coarse powder.

4) Crush the almonds into small pieces. (Wrap them in paper towel and use a pounder or put them in plastic zip loc and use a thick bottomed pan to crush it).

5) Combine Oats, Oats powder, Almonds, Chia, Coconut, Dates and Raisins and keep it ready.

6) Combine honey, oil and peanut butter in a pan, add salt and cinnamon powder and heatit till the peanut butter melts and everything is well combined.

7) Now transfer the Oats mixture to the above and switch off the stove.

8) Mix everything thoroughly and transfer the contents to a greased pan and use a spatula to even it out.

9) Now put it in the refrigerator and leave it for 2-3 hours, once the bars are well set, take it out and make bars with a knife and store in a airtight container in the refrigerator. Enjoy these bars as a quick breakfast on any busy day or as a guilt free snack anytime of the day.



Event Participation

This dish goes to Show me your Breakfast event hosted by Divya Vikram.

This dish goes to Original Recipes - Monthly Round up Event hosted by Lorie.







Sending this to Food for 7 Stages of Life - Healthy Fast Food hosted by Radhika and Sudeshna.

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Vegan Fat free Banana Oat Nut Bar & Banana-Beet Milk

Know what you Eat – Oats, via their high fiber content, are known to help remove cholesterol from

the digestive system that would otherwise end up in the bloodstream.Bananas are an exceptionally rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients Almonds which is high in monounsaturated fats, that is good for the body  and is associated with reduced risk of heart disease. In addition to healthy fats and vitamin E, Magnesium and Potassium. Jaggery (Panela) is a "natural" sweetener made

by the concentration of sugarcane juice WITHOUT the use of any chemicals / synthetic additives or

preservatives. It contains an enormous wealth of minerals / protein / vitamins and iron. Beets get their garnet color from antioxidants called betalains, which help your body detoxify potentially cancer causing substances.  Go for raw milk than pasteurized and homogenized milk, which causes higher incidence of milk  allergies or lactose intolerance, from organic grass fed cows without any growth hormone or antibiotic.





After school snack is the most important meal in our house, the dining table becomes the vent out place to discuss what all things happened in the school in the whole stressful?? day, so the table should look colorful and tempting as per the kids, at the same time should be nutritious according to me. It is not very difficult to achieve both with little bit of planning and creativity and this is one such snack, which they relish. Using beets instead of artificially flavored strawberry drinks, is much  more healthier.





Vegan Fat free Banana Oat Nut Bar



Preparation Time - 10 Minutes

Cooking Time - 20 Minutes

Serves - Makes around 12 bars



Ingredients



Old Fashioned Oats - 1 3/4 cup

Oats Flour - 1/4 cup

Banana – 2 big

Powdered Jaggery(Panela) - 1/2 cup

Chopped Almonds - 1/2 cup

Grated Coconut – 1/2 cup

Chopped Dates - 1/4 cup

Toasted Chia seeds – 2 Tbsp

Cinnamon powder - 1/2 tsp

Salt pinch

Water



Method



1) In a pan add little bit of water to the powdered Jaggery/Panela  just to cover the surface and heat

till the jaggery is fully dissolved. Filter it of any impurities and keep it aside.

2) Combine the Oats, Oat flour, flaked almonds, chopped dates, cinnamon powder and salt.

3) Preheat oven to 350 degrees Fahrenheit, In a blender puree the banana and add the

banana puree and the jaggery syrup.

to the Oats mixture and mix well and thoroughly.

4) Line a loaf pan with parchment paper and transfer the Oats mixture to the baking pan

and bake  till a knife inserted at the center comes out clean.

5) Take it out of the parchment paper and set it aside to cool.

6) Once cooled cut into bars of desired size and store in an airtight container.

7) Can be kept at room temperature for 2 days, refrigerates up to 2 weeks.



Notes – I make these bars quite often, I keep on changing the nuts and dry fruits with

sunflower, pumpkin seeds, dried apricots, figs, raisins, cashews, walnuts, dried cranberries etc

just not to get bored with the same taste.



Check out the recipe here for the  Banana & Beet Milk

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Multigrain Bread with no refined flour

Know what you Eat – Wheat, Oats all in its natural unrefined state, features a host of important
nutrients. Therefore, to receive benefit from the wholesomeness of the grain it is important to choose
products made from whole grain flour rather than those that are refined and stripped of their natural
goodness.  Ragi(Finger Millet) is a super food which contains nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron,
magnesium, phosphorous, and potassium. Brown rice protein is very good source of protein can be
easily tolerated by people who are allergic to whey protein, soy protein etc, 1 scoop 20gm of brown
rice protein contains 12g of protein.

If you look for whole grain bread in the store most of them will have whole grain combined
with flour or bread flour and not 100% whole grain, unless specifically mentioned.
So when i came across this recipe which was  simple to make , i wanted to try it out. Instead of just
whole wheat, i added oat flour, finger millet flour and organic brown rice protein to fortify it.
I should say i got a thumbs up from my official taster(my elder one), meaning the recipe passed
the taste test and which is always a tough task.

Ingredients

Wheat Flour - 2 Cups
Oat Flour - 1 cup
Ragi(Finger Millet) Flour – 1/4 cup
Organic Brown rice protein powder – 1/4 cup
Instant yeast – 1 packet(2 1/2 teaspoons)
Water – 1 1/3 cups
Vegetable Oil – 1/4 cup
Non fat dried milk – 1/4 cup
Honey – 1/4 cup
Salt – 1 Teaspoon
Method
1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
2) Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes,
or until it begins to become smooth and supple.
3) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy
for 60 minutes.
4)  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic
wrap.
5) Allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
6) Preheat an oven to 350 degrees Fahrenheit and bake for about 30 minutes, the bread is baked
fully, when you thump the bottom it should sound hollow.
7) Cool it on a wire rack after baking and slice once cooled completely.
8) Enjoy with some peanut butter and honey for breakfast, lunch or snack.

About Brown Rice Protein
You can find organic brown rice protein in your health food store or online. I got mine from
mothernature.com, the brand name is Tribez nutrition. It is slight brown in color and a very fine powder
and tastes little like brown rice flour. You can add it to smoothie or add it to porridge and cook, add
it to your flour while baking. Infinite possibilities. There are so many brands out there but check for
the organic one’s and buy.

Event Participation

1) The bread goes to Baking with Whole Grains – Brown Rice hosted by Madhuram of egglesscooking.com.

2) Sending this to Kids Delight Wholesome breakfast hosted by Srivalli.

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Oats Almond Macaroon ??

There are three things which i regularly bake -  Bean burgers, Vegan Oat Bar(will post the recipe soon), Cookies using Almond & Oats Flour.
Thinking of saving energy when using the oven,  i bake all these things on the same day.
This was one such day, i had the Oat & Almond flour, beans, Oats and nuts all sitting on my kitchen countertop and i wanted to finish all
the baking and cooking before my Kids come back from school. The vegan Oat Bar uses banana as the binder and i added two bananas to be pureed
to my food processor. Suddenly the phone rings and while talking in the phone i proceeded to finish the baking job. Distracted with the conversation
instead of adding the banana puree to the Oat bar, I added it to the Cookie flour and without realizing mixed it. Only after thoroughly mixing it, i realized
my mistake. Thus was born this Oats Almond Macaroon or suggest me a good name for this. When i baked them they were crisp on the outside and crumbly
in the inside, the next day they were all spongy. But before eating i put them in the toaster oven and toast for around 5 minutes and it gives a crunchy
texture on the outside  and of course they all tasted good. Why not, might be i might try making these once again when i have some ripe bananas
in the hand. Now let us get on to the recipe.

Preparation Time – 15  minutes
Cooking Time – 15 minutes
Serves – Makes around 2 1/2 dozen macaroon
Ingredients
Oats Flour – 2 cups
Almond Flour – 1 cup
Walnuts – 1/4 cup chopped
Coconut – 1/4 cup shredded
Maple Syrup – 1/3 cup
Clarified Butter – 1/8 cup
Ripe Bananas – 2
Cinnamon powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt pinch
Sliced Almonds – few(optional)
Method
1) Preheat oven to 350 degrees Fahrenheit.
2) Combine Oats flour, almond flour, walnut, coconut, baking soda, cinnamon powder and salt.
3) In a food processor puree the banana without any lumps.
4) Add this banana puree, maple syrup and clarified butter to the flour mixture.
5) Line a cookie tray with parchment paper and drop the flour mixture into small balls leaving
enough space in between.
6) On top of the dough place a slice of sliced almond
7) Bake for 10-15 minutes till the macaroons are baked completely and slightly brown.


Event Participation
These go straight to Kitchen Mishaps hosted by Malar of Kitchen Tantra.

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Eggless Gluten free Oat & Almond Ginger Bread Cookies with no refined sugar

Wishes for a very Happy, Healthy New Year 2010.

Know what you Eat - Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.

My kids love cookies, but one thing which scares me is the increased chance of cavities apart from all the other health problems when consuming refined sugar. This is one more experimental attempt by me to create a nutritious cookie without any refined flour, and by adding maple sugar, molasses and using xylitol(for icing) in place of refined table sugar.  This was a sure hit among mine as well their friends.

Preparation Time - 15 mins
Cooking Time - 10 to 15 mins
Makes around 6 to 8 cookies

Ingredients

Gluten Free Oats Flour - 1 cup
Almond Flour - 1/2 cup
Clarified butter(ghee) - 1/8 cup
Honey - 1/8 cup
Molasses - 1/8 cup
Baking powder - 1/2 tsp
Grated ginger - 1 tsp
Cinnamon powder - 1 tsp
Salt - 1/4 tsp

Method

1) Combine the Oats flour, Almond flour, salt, cinnamon powder and baking powder.
2) To this add clarified butter, honey, molasses and grated ginger.
3) Roll the dough and take a small ball and flatten it.
4) Using a cookie cutter cut out the desired shapes.
5) Pre heat an oven to 350 degrees Fahrenhiet.
6) Line a cookie tray with parchment paper and bake the cookies for 10-15 minutes till they are fully baked.
7) Once the cookies are well cooled stored in an air tight container.

For the icing

Cream Cheese - 2 Tbsp(Organic without animal rennett)
Butter - 1 Tbsp
Xylitol(powdered) - 2 tsp or to your taste

1) Beat the cheese and butter, to this add xylitol.
2) Fill a ziploc with the icing and decorate the cookies.

Event Participation

1) This goes to the Cakes & Cookie event hosted by Mahimaa .

2) This goes to the Oats Feast & Cakes-n-Cookies events both hosted by Sara's Corner.

3) This goes to It's time to Jingle hosted by Asankhana.

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Glutenfree Eggless Oats & Almond Candied Fruit Cookie

Know what you Eat - Gluten is a special type of protein that is commonly found in wheat, barley, rye, kamut, spelt and triticale, but unfortunately most oat stock has been found to be contaminated with wheat because of processing methods. But you can find gluten free Oats in your health food store or online. These contain oat gluten but not the type of gluten that can harm people with Celiac disease or gluten intolerance.

Now coming to the nutrition in these cookies Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel. Preparation Time - 20 mins





I stick on to Oats because of their high fiber content and Almonds because of its high nutritional content. The cookies being a part of my kids daily snack , i no longer need to feel too guilty to give something with empty calories and they taste great too.





Cooking Time - 20 mins

Makes - Around 30 Cookies



Ingredients



Oats  Flour - 3 Cup

Almond Flour/Meal - 1 1/2 cup

Butter - 3/4 cup(room temperature)

Raw Sugar - 1/2 cup + 2 tbsp (if you want a more sweeter version otherwise keep it to 1/2 cup)

Tutti Fruity(Candied Fruit) - 1 cup

Almond Extract - 1 tsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp



Method



1) To get Oats flour in a food processor grind the Oats to fine flour consistency.

2) Add 1tsp of sugar to the Almond and grind to a fine powder, adding the sugar will prevent the almond flour from becoming sticky.

3) Combine the Oats flour, Almond flour, Salt, baking soda and the candied fruit pieces.

4) Cream the butter and sugar together and add the almond extract to it.

5) Slowly add the Oats and Almond flour to the butter, sugar mixture and make a dough.

6) Preheat an oven to 350degrees Fahrenheit.

7) Line a cookie tray with parchment paper.

8) Take a small amount of the dough, roll it and flatten it with hand.

9) Place them in the cookie sheet leaving enough space for the cookies to expand.

10) Bake for around 10-15 minutes till they are slightly brown and completely baked.

11) Cool them completely(this is must as they will be very crumbly even to touch) and transfer them to an airtight container.









Event Participation



1) This goes to the Oats Feast & Cakes-n-Cookies events both hosted by Sara's Corner.



2) This also goes to Eat Christmas Cookies event hosted by Susan.



3) This goes to It's time to Jingle hosted by Asankhana.

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Veggie Filled Multi Grain Rolls/Buns

Know what you Eat - Barley is an excellent source of fiber and a good source of Niacin, a Vitamin-B that provides numerous protection against cardiovascular risk factors. Millet is a very good source of Magnesium and try to include this in your daily intake as magnesium is the key factor for a healthy heart and diets rich in magnesium help in reducing migraine attacks and childhood asthma. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel. Whole wheat is rich in dietary fiber and is a good source of iron.

Instead of having your bread varieties from single grain, go for multigrain to get all the nutrition and health benefits. Try this Veggie Filled Bun for a breakfast with a smoothie, snack or with Soups & Salads for Lunch or Dinner.

Preparation Time - 20-30 mins

Cooking Time - 20 mins

Makes - 6 buns

Ingredients:

Whole wheat flour - 1 cup

Barley flour - 1/3 cup

Millet flour - 1/3 cup

Oat flour - 1/3 cup

Wheat Gluten - 1 Tbsp

Yeast(for whole grain) - 1 1/2 tsp

Warm Milk or Water - 1/4 cup

Salt - 1 tsp or to taste

Sugar - 1/4 tsp

Butter or Oil - 1 tbsp(room temperature)

Oil(Olive/Canola/Sunflower) or Melted Butter - 1 tbsp



For the Filling



Onion - 1 medium sized

Carrot - 1 Grated

Bell Pepper - 1 small size chopped into fine pieces

Beans - handful, chopped into fine pieces

Peas - handful(thawed)

Paneer/Cottage Cheese - grated handful

Turmeric powder - 1/2 tsp

Red Chili powder - 1/2 tsp or to taste

Salt - 1 tsp or to taste

Oil - 1 tsp

Pav Bhaji Masala or Garam Masala(Optional) - 1/2 tsp

Method:

1) Soak yeast in warm milk along with sugar and let it sit for 15 minutes to foam and rise.

2) Once the yeast is activated mix the Wheat, Oat, Barley, Millet flour, Salt,  butter and the yeast mixture.

3) Knead and make it into a soft dough.

4) Cover and leave it in a bowl for about 1 hour till the dough doubles in size.

5) Heat a pan, add a tsp of oil and then add the onion, carrots, beans, peas, beans, salt, turmeric powder, chili powder and saute them till they are tender. Now add the grated paneer, garam masala or pav bhaji powder and stir on high heat and switch of the stove.

6) Let this veggie filling cool down.

7) Preheat oven to 375 degrees.

8) Now knead the dough one more time and make it into small balls, flatten and slightly stretch the dough with your palm, spoon the veggie filling in the center and cover  it up with the stretched dough and keep in a baking tray covered with parchment paper.

9) Brush the top with oil and bake till a knife inserted comes out clean.

10) Enjoy

Event Participation



1) This goes to Whole Grain Baking even (Barley) hosted by Madhu.



2) This goes to Susan's Yeast Spotting event.



3) This goes to Cooking for Kids-Veggies & Fruit event hosted by Lakshmi and started by Sharmi.

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Banana-Oat Bar

 



I had few ripe bananas at home and my first thought was to make banana nut muffins. But i am trying to cut down on wheat consumption and the next option was to make granola bars. But i just had half cup of extra thick Oats and i didn’t feel like driving a mile to buy them. Well i love to experiment with food and that made to come up with this recipe and it did taste good, to top it all was “Kid Approved”.



Know what you Eat – A single serving of whole oats rich in soluble fiber can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.  Bananas are an exceptionally rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients, plus compounds that protect us against unfriendly microorganisms.



Ingredients



Oat flour – 1 1/4 cup

Extra thick Oats – 1/2 cup

Grated Carrot – 1/4 cup

Grated Coconut – 1/4 cup

Agave Nectar – 1/4 cup

Sunflower or Canola oil – 1/4 cup

Milk – 1/4 cup

Extra ripe bananas – 3

Alum free Baking Soda – 1/2 tsp

Chia or Flax Powder – 1 tbsp

Salt – 1/4 tsp

Cinnamon powder – 1/4 tsp

Sliced Almonds – 1/4 cup



Method



1) Mash the ripe banana into puree.

2) Mix Oat flour, Oats, grated carrots, coconut, baking soda, chia powder, salt, cinnamon powder and combine thoroughly.

3) Add Agave Nectar, Canola Oil, Milk and banana puree  to the oats mixture and mix without any lumps.

4) Preheat oven to 350 degrees.

5) Line the baking pan with parchment paper or grease and transfer the batter to the baking pan.

6) Spread the sliced almonds on the top and bake till a tester inserted in center comes out clean. Enjoy these guilt free snacks.



Event Participation



1. This goes to Madhuram's Whole Grain Baking Event- Oats for October 09.



2. This also goes to Guilt Free Snacks, event hosted by Yasmeen.

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Almond Oats Chocolate Chip Cookie(Eggless)

Know what you Eat - Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.





Our doctor is firmly believes in a grain free diet,  he advises us to stay away from Rice and Wheat(even whole wheat) as they are fattening. He sketched out a diet plan for us which consist of Finger Millet(Reinventing the wheel), black chick pea, green mung bean and Quinoa. Our staple brown rice and whole wheat(even though i love them i use it occassionally now) has been taken over by other grain & beans in the past few years. Being the staples replaced, now i am slowly working on replacing wheat with other grains in my baking too. This is one such cookie and it gave me lot of satisfaction as it contains the goodness of Oats and protein rich Almonds. Almonds are concentrated in protein. A quarter-cup contains 7.62 grams-more protein than is provided by the typical egg, which contains 5.54 grams. I tried using Almond flour(my ultimate target) alone and the taste was unmatched, but they were lot crumbly.



Preparation Time - 10 mins

Cooking Time - 10-15 mins

Makes - 18 to 20 Cookies

Ingredients



Oats Flour - 2 Cups

Almond Powder - 1 Cup

Semi sweet Chocolate chips - 4 oz (1/2 cup)

Butter - 4 oz(room temperature)

Agave Nectar - 2 oz

Baking Soda - 1/4 tsp

Salt - 1/4 tsp

Vanilla extract - 1/2 tsp



Method



1) Preheat Oven to 350 degrees Fahrenhiet.

2) Sift Oats, Almond flour, Baking soda, salt and chocolate chips and set them aside.

3) Combine Butter and Agave nectar and then add the vanilla extract.

4) Now add the Oats-Almond mixture slowly to the butter and combine without any lumps.

4) Line a baking tray with parchment paper.

5) Take small amount  of dough, make a ball and flatten them using your hand and place it in the parchment paper.

6) Leave enough space as the cookies will expand while baking and bake for around 10-15 minutes till they are slightly brown and completely baked.

7) Cool them completely(this is must as they will be very crumbly even to touch) and transfer them to an airtight container. Great for kids as a guilt free snack along with some fresh fruits.



Note - I have tried these cookies couple of times, it comes out very well. The consistency of the dough depends on the room temperature. Once i baked them on a very hot day and had to spoon the dough instead of flattening them, still it comes out well. I have tried the vegan version also with 1/2 cup of Canola oil and replacing agave nectar with 1/2 cup Maple syrup. With Maple syrup they are little bit on the crispy side.

Event Participation

1)This dish goes to Just not any other dish hosted by Dew drop in the Kitchen.



2)This dish a sure kid pleaser goes to Kids Delight hosted by Srivalli.



3)This dish goes to Eggless Baking Event Using Oats hosted by Madhu.



4)This also goes to CFK-Chocolate hosted by Hema started by Sharmi.

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Oatmeal - Apple Raisin Walnut Eggless Bread

Know what you Eat - Apples are rich in antioxidants , fiber, flavonoids and help to maintain a heart-healthy diet. Flavonoids unique to apple - including phloridzin - are thought to play a potentially key role in the special ability of apples to support lung health. Walnuts are an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties. . Oats are an excellent source of iron, dietary fiber and thiamin. Whole wheat is rich in dietary fiber and is good source of iron. Chia seeds are very good source of omega - 3, dietary fiber, antioxidants.

With Schools open, i prefer to prepare these kind of dishes and refrigerate, so that it is easier to pack lunch box in the morning. Spread a spoon of peanut butter and send along with a fruit for a healthy and wholesome lunch. Your ideas and suggestions on easy to prepare and wholesome lunch box ideas are welcome. Will really be helpful on crazy and hectic mornings. I saw this recipe in Chow.com. I halved it and made an eggless version, the original recipe uses 1 Tablespoon of Baking Soda and Powder. When i baked it for the first time even though i knew it is on the higher side didn't change the measurement and could feel the strong presence of baking soda. The next time i baked halved both of them and doubled up the chia seeds and it was just fine.

Ingredients

Whole wheat Flour - 1 Cup
Old Fashioned rolled Oats - 1 Cup
Apple - 1
Butter Milk - 1 Cup
Raisins - 3/4 Cup
Walnuts - 1/4 Cup
Honey - 1/4 Cup
Baking Soda - 1 1/2 Teaspoons
Baking Powder - 1 1/2 Teaspoons
Chia Seeds - 2 Tablespoon(you can also use 2 tablespoon egg substitute or 2 tablespoon flaxseed )
Water - 6 Tablespoons
Salt - 1/2 tsp
Cinnamon Powder - 1/2 tsp

Method

1) Soak Chia Seeds in 3 tablespoons of water and set it aside till it swells and a nice gel is formed.
Preheat Oven to 350 degrees F.

2) Combine Whole Wheat, Oats, Salt, Cinnamon powder, Baking Soda, Baking Powder, finely chopped walnuts, raisins and set them aside.

3) Wash, Core, peel and chop apple into very fine pieces and add it to the above mixture.

4) In a small blender, place the chia gel and blend finely for 2 minutes till you get a nice slurry egg substitute.

5) Add this Chia gel slurry to Wheat, Oat mixture and add the honey and buttermilk and combine thoroughly.

6) Generously grease a loaf pan and fill 3/4 full and bake for 30-45 minutes until a toothpick inserted in the center comes out clean.

Spread a teaspoon of peanut butter on this enjoy as a whole some breakfast, pack for lunch for kids along with a fruit or enjoy as a evening snack.

Event Participation

1) This dish goes to Sunday Snacks - Snacks with Breads hosted by Priya.

2) This dish goes to Eggless Baking Event Using Oats hosted by Madhu.

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Blueberry & Strawberry Crisp

Know what you Eat - Blueberries are a source of Vitamins A and C, potassium and folate. Blueberries are very low in fat and sodium, and high in dietary fiber and potassium.Strawberries are an excellent source of vitamin C and manganese. They are also a very good source of dietary fiber ,iodine, potassium, folate, vitamin B2, vitamin B5, vitamin B6, omega-3 fatty acids, magnesium, copper, and vitamin K. These berries are rich in phytonutrients phenol, which makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit, all rolled into one.These berries are packed with antioxidants which neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer.



I always love to try out new recipes, i get recipes from lot of sources. My Dad passes on recipes which comes in television shows over phone, my Mom sends across recipes from magazine cutting. This is one such recipe and my Uncle scanned and forwarded me this recipe, this crisp is very easy to make and a must try during the berry season.



Cooking Time - 20 mins

Preparation Time - 10 mins

Serves - 4



Ingredients



Strawberries - 2 cups(Chopped)

Blueberries - 1 cup

Brown sugar - 1 tbsp

Whole wheat flour - 1/2 tsp

Lemon juice - 1/2 tsp



Whole wheat flour - 1/3 cup

Brown sugar - 1/4 cup

Oats - 1/4 cup

Cinnamon powder- 1/2 tsp

Chilled Butter - 2 1/2 Tbsp (Cut into pieces)



Frozen Vanilla Yogurt - 1 cup



Method



1) Preheat Oven to 375 degrees Fahrenheit.

2) Combine first four ingredients in a bowl and spoon into a baking dish.

3) Place the brown sugar, whole wheat flour, oats and cinnamon powder in a food processor pulse two times until combined.

4) Now add the cut butter pieces and pulse 4 more times till the mixture resembles a coarse meal.

5) Sprinkle over the berry mixture and bake at 375 until bubbly and the top mixture slightly browns and becomes crisp.

6) Top each serving with 1/4 cup of frozen yogurt and enjoy these guilt free snack/dessert.

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Multigrain Banana Nut Bread/Muffin & Awards

Know what you Eat - Bananas are an exceptionally rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients, plus compounds that protect us against unfriendly microorganisms. When fructooligosaccharides are fermented by these friendly bacteria, not only do numbers of probiotic bacteria increase, but so does the body's ability to absorb calcium. Walnuts are an excellent source of omega-3 essential fatty acids. Walnuts are also a very good source of the manganese and a good source of copper. In addition, walnuts contain the antioxidant phytochemical, ellagic acid. Whole wheat is good source of dietary fiber, Protein, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc. Finger millet(Ragi) is a very nutritious food with a complex carbohydrate profile and low glycemic index. Oats, via their high fiber content, are known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Panela(Jaggery) is a pure, wholesome, traditional, unrefined, whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice & this crowns it as one of the most wholesome and healthy sugars in the world. It is rich in iron.

AWARDS TIME ONCE AGAIN

We got this award once again from two of our blogger friends. Thanks Suparna and Ashwini for passing on this award. Really appreciate it. The rule of this award is to share it with 7 people, and this time we would like to pass this on to Iraw Vegan, Pavani, Priya Narasimhan, Preethi, Sangeeta, Shubha and Vidya and to share 7 things about us.

Listing down 7 things about us:

Sadhana

Something i would like to achieve as a foodie- Gluten free, low carb & sugar baking

Something i would like to learn - Sanskrit

Short term goal - Do Yoga for atleast 15 mins.

Long term goal - To go and settle down back home

One of my weak points - Brooding over

One of my strong point - Not giving up

Hope Quotes - Shradha(Faith) & Saburi(Patience)

Muskaan

Something i would like to achieve as a foodie- Baking & Cake Decorating

Something i would like to learn - Salsa Dancing

Short term goal - Do Aerobics Everyday/Working for long term goal.

Long term goal - To work for a govt firm/ hospital

One of my weak points - Jump on Conclusions

One of my strong point - Caring & Responsible

Hope Quotes - 1.."Chinta Nahi Chintan Karo"(Stop Worrying But Enchant Gods Name) 2.. "Pay Attention for No Tension"

Now let us come back to the recipe. I normally bake a vegan version of this banana nut muffin, but this time i tried adding Panela(Jaggery) instead of Sugar. So replaced Sunflower Oil with butter as Jaggery/Molasses give a little harder texture to the baked goods and water with milk. It just came out perfect.

Ingredients

Whole Wheat Flour - 1 Cup

Whole Oats Flour - 1/2 cup

Whole Ragi(Finger Millet) Flour - 1/2 cup

Banana(Very Ripe ones) - 3

Panela(Jaggery) powder - 3/4 cup

Walnuts chopped - 3/4 cup

Milk - 1/2 cup (If you are using all purpose instead of hard whole wheat flour you wouldn't need this much, so combine the batter and add if necessary)

Butter - 1/2 cup

Apple Cider Vinegar - 2 Tbsp

Baking Soda - 2 Tsp

Salt - 1/2 tsp

Cinnamon Powder - 1/2 tsp

Method

1) Preheat Oven to 350 deg Fahrenheit.

2) Beat the butter, add the jaggery and mix well.

3) Combine whole wheat flour, Oats flour, Millet flour, baking soda, salt, cinnamon powder and sieve it well.

4) Mash the bananas and add it to the butter and jaggery mixture.

5) Now add the flour to the banana, butter, jaggery mixture and add the milk and combine thoroughly.

6) Add chopped walnuts and apple cider vinegar and stir to combine evenly.

7) Line a muffin pan with baking cups and pour 3/4th of cup with the batter .

8) Bake for around 15-20 mins till a knife inserted comes out clean, enjot this guilt free snack.

Event Participation

1) This dish goes to Divya's cooking for kids evening snacks.

2) This dish also goes to Madhu's Whole Grain - Whole Wheat Baking Event.

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Whole(Multi) Grain Pizza

Know what you Eat - Whole wheat is good source of dietary fiber, Protein, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc. If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Pineapple is an excellent source of Manganese, vitamin C, B1, B6, copper, dietary fiber. Brightly colored bell peppers, whether green, red, orange or yellow, are rich sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. Cheese is a good source of calcium.

Cooking Time - 20 mins
Preparation Time - 20 mins
Serves - 10 to 12 single serving pizza

Ingredients

Whole wheat flour - 3 cups
Quinoa - 1/2 cup
Oats - 1/2 cup
Gluten - 8 teaspoons
Raw sugar - 1 tablespoon
Yeast(dry for whole grain) - 5 tsp
Warm water - 2 cups
Salt - 3 tsp
Organic Pizza Sauce - 1 cup
Organic Rennetless Cheese(Mozzarella & Cheddar blend) - 6 oz
Red pepper flakes optional


Topping 1

Chopped Pineapple - 1 cup
Chopped Onion, red and green bell pepper - 1/2 cup
Chopped Jalapeno Peppers - 1 tbsp(Optional)




Topping 2

Chopped Onion, Red and Green bell pepper - 2 cups (Quickly saute the onion, red and green bell peppers and keep it aside)

Method

1) Dissolve sugar and yeast in warm water, let sit for about 7 minutes.
2) Roast Quinoa until you get a gentle aroma and let it cool for 10 minutes
3) Grind Oats in a food processor to a fine powder.
4) Grind Quinoa in a food processor to a fine powder
5) Add Oats and Quinoa to the Whole wheat flour and stir in salt and gluten.
6) Add the dissolved yeast and the rest of the water and knead for 5 minutes. Add a tsp of olive oil to the dough's surface and leave in a covered bowl for 45 minutes.
7) Punch down and add one more 1 tsp of Olive oil and knead thoroughly and leave it once again for 30 minutes. It will rise once again.
8) I normally do double rise as you get a softer texture, or you can go ahead after single rise itself.
9) Punch down the dough and roll out into a ball and flatten it, glaze the top with few drops of olive oil and place in a Oiled pan and let it bake for 5 minutes.
10) Remove the pizza and put the pizza sauce, cheese and the toppings and bake for 15 minutes.
11) Remove from the oven and serve it hot.

Note - You can prepare dough and refrigerate and make pizza for lunch in the morning or make pizza and freeze and put in Toaster Oven and broil for 10 minutes till the pizza is evenly hot and pack for lunch.

Event Participation

This goes to Whole grain eggless baking(Wheat) event hosted by Madhu.

This goes to CFK-Healthy Lunch Boxes guest hosted by Neha of Tasty Recipes, event started by Sharmi.

This goes to the Yeast spotting event hosted by Susan.

This dish goes to Original Recipes - Monthly Round up hosted by Lorie.

This Vibrant Pineapple Pizza goes to FIC - Express your mood hosted by Nithya Praveen and started by Sunshine Mom.

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